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Save-on-Foods 6614 - Food

3361 Calgary Trail NW Edmonton AB T6J 6V1 · Food - General

13 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - disinfect all areas of mouse contamination following the instructions provided** - live mice observed onsite (warehouse)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - close up identified holes into bumpers, walls, etc.
  4. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - disinfect all areas of mouse contamination following the instructions provided** - live mice observed onsite (warehouse)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - close up identified holes into bumpers, walls, etc.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee jackets were observed stored beside food items in the deli cooler, with one jacket placed in an open box containing food items. The operator moved the jackets to an appropriate location during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had a mold-like substance and salt residue on both the interior and exterior surfaces. Please clean and sanitize the unit thoroughly. Ice machines must be maintained in a clean condition to prevent contamination.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) An area by the garbage compactor contained a stagnant water pool that was the size of a trailer unit. The operator mentioned that the water did not have sufficient drainage. Ensure that water cannot pool outside the facility and create a nuisance that may be injurious or harmful to health. Provide proper drainage to prevent the pooling of stagnant water.
  9. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) An area by the garbage compactor contained a stagnant water pool that was the size of a trailer unit. The operator mentioned that the water did not have sufficient drainage. Ensure that water cannot pool outside the facility and create a nuisance that may be injurious or harmful to health. Provide proper drainage to prevent the pooling of stagnant water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall is observed in the hallway in the warehouse area which may permit the entry of pests into the facility. Ensure that the indicated hole is sealed.
  10. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the bakery is missing a thermometer. Ensure that all coolers are equipped with thermometers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) An area by the garbage compactor contained a stagnant water pool that was the size of a trailer unit. The operator mentioned that the water did not have sufficient drainage. Ensure that water cannot pool outside the facility and create a nuisance that may be injurious or harmful to health. Provide proper drainage to prevent the pooling of stagnant water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink in the bakery is draining slowly. Ensure that the indicated handwashing sink is serviced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall is observed in the hallway in the warehouse area which may permit the entry of pests into the facility. Ensure that the indicated hole is sealed.
  11. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATED VIOLATION1) An open cooler was overfilled with shredded cheese packages that were at temperatures of 11-15 degrees Celsius. Affected packages were discarded during the inspection. Ensure that perishable food items including shredded cheese are stored at or below 4 degrees Celsius to minimize the growth of microbes that can cause foodbourne illness. August 2, 2023 No shredded cheese was found in the unit that day as the unit was being serviced. August 15, 2023 Shredded cheese placed in the upright cooler had temperatures from 3-11 degrees Celsius in the unit. Temperatures were monitored over a 30 minute period. The temperature in the back of the unit was around 0 degrees Celsius. A probe thermometer left where the packages were stored at the front of the unit remained at 8 degrees Celsius for at least 15 minutes. Packages of cheese stored at the back of the unit had temperatures between 3-5 degrees Celsius. Ensure that packages of shredded cheese are stored at or below 4 degrees Celsius. Consult with your food safety team to implement a plan to maintain appropriate temperatures in the food.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) An area by the garbage compactor contained a stagnant water pool that was the size of a trailer unit. The operator mentioned that the water did not have sufficient drainage. Ensure that water cannot pool outside the facility and create a nuisance that may be injurious or harmful to health. Provide proper drainage to prevent the pooling of stagnant water.
  12. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A broom and dustpan were found stored in close proximity to food in the deli walkin cooler. Ensure that cleaning equipment is stored away from ready to eat food to prevent food contamination. The broom and dustpan were moved during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) An open cooler was overfilled with shredded cheese packages that were at temperatures of 11-15 degrees Celsius. Affected packages were discarded during the inspection. Ensure that perishable food items including shredded cheese are stored at or below 4 degrees Celsius to minimize the growth of microbes that can cause foodbourne illness. August 2, 2023 No shredded cheese was found in the unit that day as the unit was being serviced. 2) Containers of yoghurt found on the end of an open cooler unit were probed at a temperature of 9 degrees Celsius. The containers were discarded during the inspection. Ensure that coolers maintain a temperature of 4 degrees Celsius or less to prevent microbe growth. Monitor this area of the cooler to ensure temperature values are maintained or store foods further back in the unit to maintain temperature.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) An area by the garbage compactor contained a stagnant water pool that was the size of a trailer unit. The operator mentioned that the water did not have sufficient drainage. Ensure that water cannot pool outside the facility and create a nuisance that may be injurious or harmful to health. Provide proper drainage to prevent the pooling of stagnant water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A hole was found in the drywall near the sliding doors in the e comm area. Repair the wall so that the surface is smooth, easy to clean and impervious to moisture. August 2, 2023 The area had been repaired with a board that was not finished. Ensure that walls are smooth, impervious to moisture and easy to clean. The operator said that the board would be painted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Ceiling tiles in the bakery area were stained. Replace stained ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build up was found on a knife sharpener Ensure that all equipment including knife sharpener are cleaned and sanitized regularly to prevent food contamination.
  13. Monitoring Inspection

    16 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Packages of ready to eat hard boiled eggs were stored with raw eggs. Ensure that ready to eat foods including hard boiled eggs are stored away from raw eggs. 2) Slices of ready to eat cooked ham was stored with raw meat in the meat department. Ensure that ready to eat foods including cooked ham slices are stored away or above raw meats. 3) Jars of pickled herring were stored next to raw tuna in the seafood cooler. Ensure that ready to eat foods including pickled herring are stored above and away from raw seafood to protect from cross contamination that can lead to foodbourne illness. 4) Foods in walk coolers and display cases had ice build up on them. Ensure that foods with ice build up from non-potable water is discarded to prevent food contamination. Non potable water may contain microbes that can cause foodbourne illness. 5) A container with bread was found uncovered in the bakery. The bread was covered during the inspection. Ensure that foods stored in a walk in cooler are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A broom and dustpan were found stored in close proximity to food in the deli walkin cooler. Ensure that cleaning equipment is stored away from ready to eat food to prevent food contamination. 2) Windshield fluid and other automobile type fluids were stored in close proximity to ready to eat foods including bottles of soya sauce. Ensure that incompatible items including windshield fluid are stored away from food to prevent contamination. 3) A personal beverage container was found in the dairy cooler. Ensure that a designated area is provided for personal beverages to prevent cross contamination of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A bottle of sanitizer in the ecomm area was found stored near ready to eat vegetables. The bottle was moved during the inspection. Ensure that sanitizer bottles and other chemicals are stored away from food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stuffing was found being thawed at room temperature since 8 am that day. The stuffing was discarded during the inspection. Ensure proper thawing techniques are used to thaw food and prevent temperature abuse that leads to foodbourne illness. Thawing techniques includei) thawing foods in the cooler at 4 degrees Celsius or belowii) cooking food directlyiii) using the microwaveiv) thawing food under cold, running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Boxes of pizza and popsicles were found at a temperature of 1 degree Celsius in an open, upright freezer unit. The food was thawing. Ensure that frozen foods are kept a temperature of -18 degrees Celsius so that foods will remain frozen. Improperly thawed food is temperature abused and promotes the growth of microbes and toxin production that causes foodbourne illness. The pizza and popsicles were discarded after the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) An open cooler was overfilled with shredded cheese packages that were at temperatures of 11-15 degrees Celsius. Affected packages were discarded during the inspection. Ensure that perishable food items including shredded cheese are stored at or below 4 degrees Celsius to minimize the growth of microbes that can cause foodbourne illness. 2) Bean sprouts were found stored in an open cooler unit in the produce department at temperatures between 7-8 degrees Celsius. The temperature of the unit was monitored for around 15 minutes with no change in the reading. The operator was told to discard the bean sprouts and to monitor the temperature of the unit. If a temperature of 4 degrees Celsius or less cannot be maintained, use another cooler to store bean sprouts. Ensure that high risk food items like bean sprouts are stored at or below 4 degrees Celsius to minimize microbe growth that can cause foodbourne illness. 3) Cut lettuce and baby spinach were found on a food surface in the deli department at a temperature of 14 degrees Celsius. Since the items were left out for less than 2 hours, the lettuce and spinach were placed in the cooler. Ensure that cut vegetables including lettuce and baby spinach are stored at 4 degrees Celsius or below to minimize the growth of microbes on the vegetables. 4) Squeeze bottles with sauces including mustard, mayonnaise, chipotle and barbeque sauces that required refrigeration were found stored on a food prep surface at a temperature of 21 degrees Celsius since 8 am. The sauces were discarded. Ensure that all sauces that require refrigeration are stored at 4 degrees Celsius or below to reduce the growth of microbes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Seafood packages were overfilled in open cooler units in the seafood department. Ensure that foods in open cooler or freezer units are filled only to the fill line to prevent improper thawing of foods that can cause microbe growth and foodbourne illness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwash sink in the deli department was found with a broken soap dispenser and no soap was available for handwashing. Soap was provided during the inspection. Ensure that handwash sinks are stocked with soap at all times to promote proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A hole was found in the drywall near the sliding doors in the e comm area. Repair the wall so that the surface is smooth, easy to clean and impervious to moisture.2) A hole was found in the wall near the hose in the back area. Repair the wall to prevent the harbourage of pests. Ensure the wall is smooth, easy to clean and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A stall in the women's staff bathroom was in disrepair. Repair the stall.2) The sink in the woman's public bathroom was rusted. Repair the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Ceiling tiles in the bakery area were stained. Replace stained ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A section of the flooring in the women's staff bathroom was torn. Repair the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Light fixtures in walk in coolers had water pooled in the cover. Ensure that light fixtures are repaired by qualified personnel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cardboard was being used as shelf liner under flour packages in the back area. Remove and replace the cardboard with a liner that is smooth, easy to clean and impervious to moisture. 2) Walk in freezers and open freezer units were found with ice build up. Ensure that freezers and freezer units are maintained to prevent the build up of ice that can contaminate food. 3) A ledge on the hot holding unit in the deli department was constructed of unfinished wood. Ensure that food surfaces including the ledge of the hot holding unit are finished such that the surface is smooth, easy to clean and impervious to moisture. 4) A barbeque oven in the deli was leaking. Ensure that the oven is repaired. 5) Paper towel rolls were stored directly on food prep surfaces throughout the deli department. Ensure that all paper towel rolls are stored in a dispenser that prevent contamination of the paper towel and food prep surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) In the bakery and deli departments, food debris was found under the dishpits, bottom shelves of cupboards, cupboard door tracks and the food prep islands. Clean and sanitize these areas including hard to reach areas to prevent food contamination and the attraction of pests. 2)Flour was found on equipment dials and at the bottoms of machines in the bakery department. Clean and sanitize these areas regularly to prevent food contamination and the attraction of pests. 3) A build up of debris was found in the bakery walk in oven. Clean and sanitize the oven regularly. 4) Dust build up was found on a bag sealer. Ensure that all equipment including bag sealers are cleaned and sanitized regularly to prevent food contamination. 5) High touch surfaces including door handles were found sticky. Ensure high touch surfaces are cleaned and sanitized during the workday to prevent food cross contamination.6) Scissors were found in the deli area that were dirty. Ensure that scissors are cleaned and sanitized after use and stored in manner to keep them in a sanitary condition. 7) A weigh scale was found in the deli that was dirty. Ensure all parts of the weigh scale is cleaned and sanitized to prevent food contamination and attraction of pests. Clean and sanitize the touch pad, the weighing pan, under the weighing pan, under the scale. 8) Lights found in the deli meat display cases were dirty and had dried on debris. Ensure that lights stored near ready to eat meats are cleaned and sanitized regularly to prevent food contamination. 9) Several fans in walk in coolers and freezers were found dirty. Ensure that fans are cleaned and sanitized regularly to prevent food contamination. 10) A wall and floor area with pop storage in the back area was found with dried on pop stains. Dried milk was found on the shelves in the dairy walk in cooler. Ensure that the area is cleaned and sanitized to prevent food contamination and the attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area around and under the garbage compactor had a build up of cardboard and debris. Ensure that the area around the compactor is cleaned regularly to prevent the harbourage of pests. Organize the area around the compactor to facilitate cleaning.